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Fried Chinese spare ribs
by
Tim Gutteridge
Calificación: 4.0
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%20anything%20deep%20fried.%20When%20I%20started%20making%20this,%20I%20was%20slightly%20scared%20by%20the%20long%20list%20of%20ingredients.%20Then,%20to%20my%20surprise,%20I%20found%20that%20I%20had%20all%20of%20them%20in%20my%20cupboard%20or%20fridge%20-%20yes,%20even%20the%20fermented%20red%20bean%20curd!%20The%20original%20recipe%20comes%20from%20The%20Woks%20of%20Life,%20which%20I%20think%20might%20just%20be%20my%20favourite%20new%20food%20blog.%3C/p%3E%3Cp%3EIngredients%3C/p%3E%3Cp%3EMethod%3C/p%3E%3Cp%3EChop%20the%20pork%20ribs%20into%201-inch%20segments.%20(You'll%20need%20a%20heavy-duty%20cleaver%20for%20this%20-%20if%20you%20don't%20have%20one,%20this%20recipe%20is%20as%20good%20an%20excuse%20as%20any!)%3C/p%3E%3Cp%3ECombine%20all%20of%20the%20ingredients%20-%20except%20the%20cornflour,%20plain%20flour%20and%20oil%20-%20in%20a%20large%20bowl,%20mix%20well,%20and%20leave%20to%20marinade%20for%20at%20least%20an%20hour.%3C/p%3E%3Cp%3EHeat%20plenty%20of%20vegetable%20oil%20in%20a%20wok%20or%20frying%20pan%20to%20a%20medium%20heat%20(about%20170%20C).%3C/p%3E%3Cp%3EMix%20the%20cornflour%20and%20plain%20flour%20in%20with%20the%20ribs%20so%20that%20they%20are%20thoroughly%20coated,%20then%20fry%20them%20in%20small%20batches%20for%20about%207%20minutes%20until%20they%20are%20done.%3C/p%3E){kind=link}